Here's a way to make a chicken and veggie stir-fry even better...the secret's in the creamy mushroom-soy sauce.
cost per recipe: $9.31
The price is determined by the national average.
pounds skinless, boneless chicken breast halves, cut into strips
cup sliced carrot
cup sliced green pepperor red bell pepper
can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
tablespoon soy sauce
cup regular long grain white rice, prepared according to package directions (about 3 cups)
Spray a 12-inch skillet with vegetable cooking spray and heat over medium-high heat for 1 minute. Add the chicken and cook until well browned, stirring often.
Add the vegetables to the skillet and cook until the vegetables are tender-crisp, stirring often. Stir in the soup, water and soy sauce and cook until the mixture is hot and bubbling. Serve the chicken mixture over the rice.